Ahhhhhhh scones. I love sweet scones, I love savory scones, I love tea with my scones, I love coffee with my scones. Can you tell I enjoy scones? These smoked gouda and dill scones were inspired by a certain someone whose favorite flavors are gouda and dill. And so, why not mix the two together and bake something tasty!?
As a forewarning, these scones have a LOT of gouda and a LOT of dill in them. I personally love cheesy scones and while gouda can have a powerful flavor, I feel it is well balanced by the herbal dill. As for the scone base, it is amazingly flaky. It creates perfect layers and rises up so you get really tall scones. They’re light and fluffy but packed with so much flavor and goodness. Also, by using milk instead of cream, the scones are still really moist and, you could argue, a little more healthy. With all the cheese you’re throwing in here, they’re plenty rich without the heavy cream. And finally, the egg wash creates a beautiful crispy crust on top and helps the scones achieve that picture perfect golden brown color.
I made these for breakfast one morning and one was plenty. These are large scones! Paired with a side of bacon, it was a much more carb heavy breakfast than I usually have, but sometimes you just need a baked good fix! The next morning, we turned these into sandwiches by cutting them in half lengthwise and nestled a piece of freshly cooked ham in the middle. Ham + gouda + dill = total deliciousness. This was actually my favorite way to eat these scones.
So whether you eat them on their own, or turn them into sandwiches stuffed with your favorite treats, these smoked gouda and dill scones are a dynamite addition to your next brunch. Enjoy!
Smoked Gouda and Dill Scones
Ingredients
- 2 Cups All-purpose Flour
- 1 Tbsp. Baking Powder
- 1 tsp. Salt
- 3/4 Cup Unsalted Butter, diced
- 3 Eggs (Divided)
- 1/2 Cup Milk
- 7 oz Smoked Gouda, cut into small cubes
- 1 Cup Fresh Dill, chopped
Instructions
- Preheat oven to 400 degrees F and line baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder and salt. Add the diced butter and mix until the butter is incorporated, but not quite fully combined.
- Add 2 eggs and the milk until it is barely mixed. Transfer dough to a floured surface and knead until it forms a dough. Add the smoked gouda and dill and knead about a minute or until the ingredients are well-distributed.
- Press the dough out into a circle approximately 3/4 inch thick. Cut into eight triangles as if you're cutting a pizza. Place each scone onto parchment lined baking sheet.
- In a small bowl, combine one egg with a splash of water or milk. Brush egg wash on the top of each scone.
- Bake in oven for about 25 minutes, or until the tops are browned and crispy. Store in airtight container.